Chicken
A traditional, spiced Indian rice flavoured with plump Australian sultanas, roasted cashews and shallots. The added chicken and veggies make this meal both balanced and delicious! Topped with a chopped raita.
1. Heat a large (deep) pan with oil over high heat. Add chicken and cook for 2-3 minutes until sealed. Season with salt and pepper. Add vegetables and keep cooking over high heat.
2. Add spice and cashew sachets.
3. Stir in rice and pour in 2 cups water. Simmer, covered, over medium heat for 10-15 minutes, or until rice is tender and liquid absorbed (add more water if needed).
4. Dice cucumber and radishes, finely chop coriander. Toss with yoghurt, salt and pepper (see notes).
5. Serve from pan at the table, topped with chopped raita or divide among plates.
2. Add spice and cashew sachets.
3. Stir in rice and pour in 2 cups water. Simmer, covered, over medium heat for 10-15 minutes, or until rice is tender and liquid absorbed (add more water if needed).
4. Dice cucumber and radishes, finely chop coriander. Toss with yoghurt, salt and pepper (see notes).
5. Serve from pan at the table, topped with chopped raita or divide among plates.
Diced chicken thigh fillets 400g
Stir-fry vegetables 1 packet
Briyani rice kit 1 packet
Continental cucumber 1/2 *
Radishes 1/3 bunch *
Coriander 1/2 packet *
Natural yoghurt 1 tub (200g)
* Ingredient also used in another recipe
From your pantry:
oil (for cooking), salt, pepper
Stir-fry vegetables 1 packet
Briyani rice kit 1 packet
Continental cucumber 1/2 *
Radishes 1/3 bunch *
Coriander 1/2 packet *
Natural yoghurt 1 tub (200g)
* Ingredient also used in another recipe
From your pantry:
oil (for cooking), salt, pepper
